Resumo

TORRES JIMENEZ, Ana Mónica; CHAMBI RODRIGUEZ, Alex Danny  e  SUMIRE QQUENTA, Daniel. Making Nuggets with gluten y Andean flour in Puno region. RevActaNova. [online]. 2020, vol.9, n.5-6, pp.669-685. ISSN 1683-0789.

One of the problems of society in the world is malnutrition. This problem is associated with lack of protein, vitamins and minerals, this leads to continue looking for high quality nutritional products to contribute to the decrease of these rates of malnutrition. Still, the aim developing and evaluating the protein quality of the Nugget gluten flours tarwi, beans, quinoa, cañihua partial replacement. A completely randomized design of 11 treatments for the selection of the texture best suited for sensory evaluation, was used obtaining 60% of gluten as best. Through the design of mixtures obtained 20 treatments including PDCAAS between 0.38 to 0.42, whose values correspond to a preschooler (FAO) age group, all had as a limiting amino acid lysine, because of the high percentage of gluten. All were evaluated sensorially with respect to color, smell, taste, texture and overall acceptability, through a nine point hedonic scale. The formulation with better texture and acceptance was the M20 (Tarwi 20%, 1% quinoa, 18% beans and 1% cañihua), with a proximal composition of 28.53% protein, 5.06% fiber, 1.77% ash, 4.63% fat, 60.01% ELN. The nuggets were worked based on texture incorporating fewer Andean flours, leading to a food with lysine as acceptable, limiting amino acid for children preschool and vegetarian consumers in particular since have been a product of greater biological value without the addition of food of animal origin.

Palavras-chave : proximate composition; nuggets; PDCAAS.

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